Ginger and Chicken

JulesMay 16, 2014

Ginger Chicken Stir Fry Recipe

(Gai Pad King Fon)

This ones a variation on Pad Gai King using grated ginger instead of slices which is added last when cooking giving a fresher more delicate ginger flavour without being over powering, a truly delicious traditional Thai recipe and yes, you guessed it, it’s one of my favourite Thai chicken stir fry recipes (Sometimes called Ginger chicken stir fry)

In Khwanjai’s Thai cooking classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up now for Khwanjai’s Thai cooking classes and your Trial Thai Banquet Course

This is not a spicy meal and the ginger makes it only mildly tangy, if you would like it with a little more bite, try our other Ginger Chicken Stir Fry Recipe

Now the sizzling bit:
Put a little oil into a hot wok & add the garlic, stir until it goes light brown add the chicken mix and stir quickly until chicken is completely white but only just.
Now add the fish sauce, sugar, oyster sauce, red/green peppers & mushroom stir 3-4 minutes
Lastly add ginger and spring onions & stir 2-3 times turn off gas because you’re done!
Mmmm!!! Yummy! My mouth is watering just writing this. For a change I’m not writing this after just having eaten it

Serving Suggestions:
Serve with hot Jasmine rice, here’s where you can view how to make Perfect Jasmine Rice and here’s a couple of ideal complimentary dishes, savoury: Pork Stuffed Cabbage Soup Recipe or for something less filling try our Lettuce and Pork Soup Recipe or for something sweet: Try our Thai Sweet Chicken Recipe or something to get your teeth into and chew: Try our Pork One Sun Recipe
Cooked to perfection, succulent chicken, crunchy veg, and all the flavours present and correct, just more than a hint of ginger to wake up your palate.

KhwanJai’s Top Tips:
Check out Ginger in our wiki before you buy, this recipe is best with young ginger if you can get it; if not use a little less

If you want a spicier version check out our other Chicken Ginger Video for a how to (opens new window)

When adding the garlic at the start, it should only 5 – 10 seconds to start turning golden brown if it takes longer yer fat aint hot enough, it’s not a problem, just wait until it starts changing colour and by then it’s hot enough

Print off the recipe! It helps to have it at hand when watching to make any notes you see fit, Khwanjai still does this every time she tries something for the first time

Note: I say in the video “add 1 table spoon of sugar, my mistake, the recipe is correct “1 tea spoon” of sugar

Pleas leave your reviews below…

Amazon Auto Links: the template could not be found. Try reselecting the template in the unit option page.